You have no idea how many times I have tried and failed to add breadcrumbs to fish to make homemade fish sticks or crumbed fish fillets. My kids love fish sticks and crumbed fish fillets, but I've always wanted to make a healther version at home that doesn't contain any added extras that we just don't need.
I finally have a winner, for two out of three kids at least ... I think the third child would love it if he didn't devour the waffle fries on the side of his plate first and then claim to be too full to eat the fish.
When I meal plan each week I always try to take into account food items that can be used over two meals, especially with items that you know there will be leftovers of, or dishes that I can cook double the amount and use for a different meal.
One night last week I made homemade chili with cornbread for dinner. The following night, we lit the firepit outside and once the coals were hot, I fire-roasted potatoes, that we could use the leftover chili on to create a completely different dish, along with a variety of other toppings.
Here are some more topping ideas too:
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We enjoyed delicious appetizers and wine (from Fresh & Easy of course), had cooking lessons with Chef Cynthia, ate a delicious Thanksgiving dinner, made our way through dessert, then rolled ourselves home.
Seriously I ate so much I don't think I ate again until the afternoon the next day. It was all so yummy, and I cannot wait to try out a few new dishes next week for Thanksgiving.
Don't these appetizers look delicious.
After enjoying our appetizers and listening to an introduction from Chef Cynthia she showed us how to make the perfect roast turkey gravy. She had cooked the turkey and roast vegetables before we had arrived to make things run a bit quicker.
Serves 6 to 8Ingredients:
Note: For smoother gravy, strain before serving.
Then Cynthia showed us how to make a delicious (seriously this really was amazing) cauliflower gratin.
While she was showing us how to do this we were set up at tables in pairs making a variety of salads. Nicole and I paired up and made a roasted butternut squash salad with pumpkin vinaigrette dressing.
We then enjoyed a big Thanksgiving dinner together.
After dinner it was time for dessert, of course. Cynthia had pre-made éclairs but we made the pastry cream filling and chocolate ganache for them. You have no idea how happy I am that I now know how to make delicious éclairs at home. I grew up eating éclairs in Australia, it was one of the staple items I would purchase when I went to bakeries.
Makes 24 éclairs
Makes 2 Cups
Makes 1 Cup
Let cool slightly and drizzle over éclairs.
You didn't think we just ate éclairs for dessert do you?
Fresh & Easy make holidays easy. You can order your Thanksgiving dinner on-line by November 18th and pick-up in store between November 20-22nd. They have a great selection of dishes you can order from a turkey, ham, or beef dinner to side dishes including mashed potatoes, squash risotto, vegetable medley, stuffing, and cranberry sauce. Plus you get a free 11" Fresh & Easy pumpkin pie with every order.
Disclosure: The recipes above were provided by Fresh & Easy. We were treated to a complimentary cooking class at Sur La Table and received a big bag of Fresh & Easy goodies to bring home to help us prepare our own Thanksgiving dinners.
In honor of such a great day I give you
Prep Time: 10 minutes
Cook Time: 9 minutes
Grate lemon peels and place lemon zest in a small bowl. Juice the lemons into a separate small bowl. Whisk the oil, lemon juice, Parmigiano-Reggiano cheese, 3/4 teaspoon of salt, and 1/2 teaspoon pepper in a large bowl and blend. Set the lemon sauce aside.
Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the spaghetti to the lemon sauce, and toss with the basil and lemon zest. Toss the pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten. Season the pasta with more salt and pepper to taste.
Transfer to bowls and serve.
This meal was served with Pear Parmigiano Reggiano Salad and Focaccia with dipping oils for a family dinner night. I loved that the salad also used lemon and Parmigiano-Reggiano cheese, so it was the perfect accompaniment for the pasta.
We eat dinner together as a family at least five nights a week, with at least two of those nights being a pasta night, which the twins' absolutely love seeing as pasta is one of their favorite foods. One of the best parts of having pasta nights in our house is that I always make extra to give to the kids in a thermos the following day for their school lunch.
Did you know that:
On World Pasta Day (October 25) visit Barilla on Facebook to 'Share a Hug' to fight hunger and help Barilla reach their ultimate goal of donating 200,000 meals. For simply 'sharing a hug' with a click of a button, the first 25,000 people will receive a product coupon and everyone gets a copy of The Modern Family Pasta Cookbook download.
Disclosure: I participated in a campaign on behalf of Mom Central Consulting for Barilla. I received product samples to facilitate my review and a promotional item as a thank-you for participating. #BarillaWPD
In an attempt to save a little money I'm trying to cut back on the amount of take-out we purchase. One of the kids favorites is orange chicken, rice, and chow mein from Panda Express.
So, I decided to make a similar dish at home instead.
Vegetable Lo Mein
Add noodles to boiling water and cook for 4 minutes. Drain, and then rinse the noodles in cold water, toss a little sesame oil on and gently combine to prevent the noodles from sticking while you prepare the rest of the ingredients.
Put the rest of the sesame oil in a wok and heat. Add the ginger and garlic and cook for about 10 seconds. Add the snow peas, and carrot, and stir-fry for 1-2 minutes until softened but still a little crunchy. Add the following ingredients (in order)- bean sprouts, sherry cooking wine, soy sauce, salt and pepper, noodles. Stir-fry for another 1-2 minutes. Serve immediately.
Once in a serving dish, top with green onions. Serve red pepper flakes on the side, for those who like a little more kick (we love it, but not the kids).
Note: In case you are wondering how I made the orange chicken: I grilled chicken breasts, cut them into cubes, and tossed them in a pan with a bottle of La Choy Orange Ginger Sauce and Marinade. It's my kids favorite. I've made this chicken for them a number of times before, but this was the first time I'd added the lo mein as a side too.
The best part is we had enough for leftovers tomorrow for the kids if they want to take the noodles, chicken or rice in a thermos to school for lunch, and for my husband to take to work.